Red Velvet Pancakes with a Cream Cheese Drizzle


For the pancakes:

1/3 cup rolled oats

2tbsp flour (I used buckwheat flour)

1tbsp natural yoghurt

1tsp baking powder

1 mashed banana

1 egg (vegan substitute: flax egg)

200ml beetroot juice

1tbsp stevia/ sweetener

For the Cream Cheese Drizzle:

100g quark

1tbsp cream cheese

1tbsp stevia/ sweetener

2tbsp almond milk (add more if a thinner drizzle is required)


  1. Combine pancake ingredients in a medium-sized bowl. Slowly whisk well until smooth.
  2. Heat a non-stick pan over low-medium heat and add some oil to lightly grease pan. Pour 2 tbsp of batter onto the pan and spread out gently by making a circular movement with your wrist, shaping into a round pancake shape.
  3. When the underside is reddish-brown, gently flip with a spatula and cook until reddish-brown.
  4. Repeat with remaining batter.
  5. Whilst cooking the pancakes, prepare a wide shallow dish with the cream cheese drizzle by simply mixing all of the ingredients.
  6. Once each individual pancake is cooked, place onto a serving dish and stack on top of another.​
  7. When finished with the pancake stack, drizzle over with the cream cheese sauce and top with grated chocolate/ chopped up chocolate pieces.

Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations 🙂

Mindfully, Moni x

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